Save A moist, spiced pumpkin bread swirled with cinnamon sugar, inspired by churros and classic snickerdoodle cookies. Perfect for autumn breakfasts or cozy desserts.
I always think of autumn whenever I make this bread. The sweet scent of cinnamon swirling through the kitchen brings back memories of chilly mornings and cozy desserts after family dinner.
Ingredients
- For the Cinnamon Sugar: 1/2 cup (100 g) granulated sugar, 1 1/2 tsp ground cinnamon
- For the Bread: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1 cup (200 g) granulated sugar, 1/2 cup (100 g) light brown sugar (packed), 1/2 cup (115 g) unsalted butter (melted and cooled), 2 large eggs, 1 cup (240 g) canned pumpkin puree, 1/4 cup (60 ml) whole milk, 2 tsp pure vanilla extract
- For the Snickerdoodle Swirl: 1/4 cup (50 g) granulated sugar, 1 1/2 tsp ground cinnamon
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Mix Cinnamon Sugar:
- In a small bowl, mix together the cinnamon sugar ingredients. Reserve 2 tablespoons for topping. Set aside the rest.
- Mix Snickerdoodle Swirl:
- In another small bowl, mix the snickerdoodle swirl sugar and cinnamon.
- Combine Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients:
- In a large bowl, whisk together both sugars and melted butter until combined. Add eggs, pumpkin puree, milk, and vanilla. Whisk until smooth.
- Form Batter:
- Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
- Layer Bread:
- Pour half of the batter into the prepared loaf pan. Sprinkle evenly with the snickerdoodle swirl mixture. Top with remaining batter and smooth the surface.
- Add Topping:
- Sprinkle the reserved cinnamon sugar evenly over the top.
- Bake:
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Let cool in the pan for 15 minutes. Remove and transfer to a wire rack to cool completely before slicing.
Save This recipe is a family favorite, especially during holiday gatherings. Everyone loves grabbing a thick slice for breakfast or dessert, and it never lasts long!
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, spatula, measuring cups and spoons, cooling rack
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy), butter. May contain traces of nuts if added. Always check ingredient labels for cross-contamination if you have severe allergies.
Nutritional Information
Per serving (based on 10 slices): 280 calories, 9 g total fat, 47 g carbohydrates, 3 g protein.
Save Enjoy this delicious bread warm or at room temperature. Store leftovers tightly wrapped for up to three days.
Recipe Questions
- → Can I substitute pumpkin puree with another ingredient?
Yes, sweet potato puree can be used as an alternative without losing the soft texture and spiced flavor.
- → How can I ensure a moist, tender crumb?
Use melted butter, avoid overmixing the batter, and bake until just set for a perfectly moist loaf.
- → Can nuts be added for texture?
Absolutely. Fold in 1/2 cup chopped pecans or walnuts to the batter for added crunch.
- → Is this suitable for breakfast or dessert?
It's delicious any time—serve warm for breakfast or with a scoop of ice cream as dessert.
- → Should the loaf pan be lined or greased?
Grease and flour the pan or use parchment paper for easy removal and a smooth crust.
- → What spices provide the signature flavor?
Cinnamon, nutmeg, ginger, and cloves build the warm, aromatic profile in every slice.